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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A co-worker recently made a version of this for our Christmas party and it was VERY good. I found this recipe in the King's Daughters Hospital Centennial Cookbook . Ingredients:
2 cups sugar |
2 cups all-purpose flour |
1/2 cup butter |
1 cup water |
1/2 cup shortening |
1/4 cup cocoa |
1/2 cup sour cream |
2 eggs, beaten |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1/2 cup butter |
1/4 cup cocoa |
6 tablespoons milk |
1 box powdered sugar (small box) |
1 teaspoon vanilla |
1 cup chopped pecans |
Directions:
1. For cake: Mix sugar and flour in a large bowl.
2. Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
3. Pour cocoa mixture over the sugar and flour; stir well.
4. Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
5. Pour into a greased 11x16-inch oblong cake pan.
6. Bake at 350 degrees for 40 to 45 minutes.
7. For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
8. Remove from heat and add powdered sugar and vanilla; beat well with mixer.
9. Stir in nuts.
10. Spread on cake while warm.
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